From Cookipedia

Roasted sheets of seaweed used in Japanese cuisine for sushi.

Seaweed is a term for multiple varieties of marine algae. This includes some members of the red, brown and green algae. Seaweeds can also be classified by their use (as food, medicine, fertilizer, industrial, etc.).

Seaweeds are extensively used as food by coastal people, particularly in East Asia, e.g. Japan, China, Korea, Taiwan, Thailand, and Vietnam, but also in Indonesia, Belize, Peru, the Canadian Maritimes, Scandinavia, Ireland, Wales, Philippines, and Scotland, among other places.

In Asia, Zicai (in China), gim (in Korea) and nori (in Japan), sheets of dried Porphyra are used in soups or to wrap sushi.

Chondrus crispus (commonly known as Irish moss or carrageenan moss) is another red alga used in producing various food additives, along with Kappaphycus and various gigartinoid seaweeds.

Porphyra is a red alga used in Wales to make laver. Laverbread, made from oats and the laver, is a popular dish in Wales.

Affectionately called "Dulce" in northern Belize, seaweeds are mixed uniquely with milk, nutmeg, cinnamon, and vanilla to be served as a common beverage throughout the country.

Chinese crispy seaweed

Despite its name, Chinese crispy seaweed is not seaweed at all, but prepared cabbage, fried in spices.

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